We tried the BEEF Wellington CHEAT code, WOW!
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- Опубликовано: 29 сен 2024
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I love beef wellington and it's all because of Gordon Ramsay. We all know he loves it too. But today I tried to have the same experience, faster, cheaper and the lazzy way to make this tasty dish.
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* Mushrooms *
1 Cup of Bacon
2 Cups of Mushrooms
2 Cups of Chicken Stocks
1 tbsp Freeze Dry Onion and Garlic
2 tbsp Flour
1/2 Cup of Heavy Cream
Parsley and Parmesan to finish
Salt and Pepper to Taste
* Creamy Spinach *
1 Bag of Baby Spinah
2 tbsp of FLour
1 tbsp of Butter
1/2 tbsp Garlic Paste
4 tbsp Heavy Cream
4 tbsp Parmesan Cheese
* Filet mignon by Grand Western Steaks
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#Beef #Recipe #Food 
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10 MONTHS IN A ROW! Commenting on all videos!!
No thanks
Guga. Please dry age steak on meat extract . It's a product we have in Uruguay 🇺🇾 🙌
Some foods can really benefit from deconstruction... I think Beef Wellington is a perfect example. Personally, I don't care about presentation at all. I do not wear a monocle at the dinner table.
Try marinating a steak in dales seasoning and Worcestershire sauce my family does it all the time it's really good
Id love to see a triple Dry Age face off - Umai bag in the regular refrigerator VS dry-age cabinet VS Umai bag in the dry-age cabinet! I wonder if Angel can taste the difference and which is better!
And using salt also
I’m 21 years old & I review products on my RUclips channel.. tryna get out the hood by 30 little by little
I want to see a chicken poop dry age, feed it to Angel.
You missed one. Dry age Angel in the umai bag inside the cabinet
I believe your asking in what ways Angel might taste different.
yall should do a meet up where you make guga burgers for everyone LOL
You should try a wagyu eye round to see if it’s any more tender than a regular eye round
love ya guga, it does look absolutely delicious, but mustard is one of the key flavors of beef wellington and you are truly missing out. i recommend a small amount of inglehoffer stone ground mustard on the steak either during the sous vide or as a very light amount on the steak at serving to truly elevate the flavor.
Guga I love your videos but trust me, I know its not easy to make puffpastry at home, but I have to say that personally its totally worth it🤤
🦆🦆🦆 Duck would be a good mystery meat for you guys to try🦆🦆🦆
You often ask for new ideas. Try this!
The Romans made a fish sauce called “Garum” that they used on everything. It was the ultimate umami topping. Not really “fishy” but rich, salty, and tasty.
I recently used a few tablespoons (along with salt, pepper, and garlic powder) to sous vide a prime ribeye and was blown away. The flavor was different, unique, and awesome.
I used a modern recreation of the ancient Garum by a company called “Scalia”. Def worth a try.
Yeah and bonus points if he tells Angel its "2000 years old"
Tasting History has a video about it!
awesome comment and totally agree. The restaraunt noma has done a lot of interesting stuff with garum's over the last couple years and have helped to repopularise its usage amongst chefs and foodies. If youre interested in that kinda stuff you should check them out.
Hey David, could you give a more detailed step-by-step, for us cooking newbies? Please and thank you!
@@VideoGamerabc Pretty basic recipe...
1) Purchase a large Prime Ribeye, and give it a coating of salt, black pepper, and Garlic Powder. (To taste… go easy or skip the flaky salt because Garum is very salty).
2) Add the steak to a sous vide bag with about 2-3 tablespoons of Garum (also called “Colatura di Alici”), coat the whole steak. (I use Garum by Scalia which is available on Amazon).
3) Sous vide for two hours at 135.
3) Sear. I used a charcoal grill, any method is ok.
Enjoy.
Note: This isn’t going to drastically change the flavor of the steak, but it is def more savory with a deep umami flavor. The Garum acts like a brine, seeps into the steak, and brings out its best.
Gordon Ramsay better watch out! The creamed spinach looks so delicious, even Angel would break his "no green stuff" rule.
It's not really Beef Wellington. It's just like eating sushi but separating fish with rice.
Sashimi Wellington. He he!
You should try dry aging a steak in Wagyu fat! Dip it in, take it out & let it dry (like a wax) over and over again until you have a thick crust. This literally seems like the most Guga idea ever and I’m surprised it hasn’t been done yet!
Like making a beef candle?
@@adamnealis Perfect to celebrate Guga's birthday
I’m sure it would be just like the butter aged steak he did, if the fat completely covers the meat it’s no different to vacuum sealing it, the flavor doesn’t change at all
Very Guga! 😎💪🏼🎨 Doeeet please Guga!!! 🍀
I think he has already done this. Check the sweedish jaccuzi dry age video
Guga: It is super easy to make.
Me: Okay
Guga: Add 15 different ingredients. cook for an hour and its ready
Me: You said it is super easy to make
Guga: Yes, it is easy
It’s the technique that makes something difficult to make, not the number of ingredients… Something with a lot of ingredients may be “inconvenient” to make but it doesn’t make it “difficult”.
@@DPMixing The technique isn't that easy to get right either, you have to manage your temperature and you can easily burn stuff like the flour if you're not careful. Not that hard, but definitely not super easy stuff either.
I like this idea. I never cared for Beef Wellington, because the bottom becomes soggy and the pastry sort of falls apart. This is a really great idea that fixes that problem and is more attractive to me!
I think you’ve just had poorly made BW
@@jd0879 until they can make meat levitate and not actually touch the puff pastry itself, it is a consequence of the recipe itself. The bottom will always get soggy, because meat is juicy and it touches the puff pastry.
@@TheMillennialGardener You have layers between the beef and pastry, a well made wellington shouldn't be soggy.
@@TheMillennialGardener There should be a mushroom duckcell (I think that is spelled wrong) which should be fairly dry and I also know some people put a crep/pancake kinda thing in between as well. So no juice from the meat should get anywhere near the pastry.
It shouldn't be called a "Beef Wellington", it's "Guga's filet mignon with side dishes"
I've been following you for some time, and you opened my eyes to sous vide and for that I am very grateful.
With that said, lately your titles become more and more clickbait-y and you're comitting the kitchen sin of naming things after famous dishes without having the essential ingredients to make them (as with calling this a "beef Wellington", which it definitely isn't!)
Please stop this development, stick with GOOD QUALITY CONTENTS and EXPLAINATORY TITLES without the falsely named dishes, that's what built your channel, man! 🙂👍
Agreed
Agreed
At least he stopped with adding "YOU'LL BE AMAZED!!" and the like to his titles, which he was doing for a while.
Looks delicious but you don't get to call it a beef wellington. Nice try.
3:27 Okay, I guess I won't make it then 😆
Could you give us a video on what to do with the juices from the bag? Like a whole video just on sauces gravies and other things you can make from the juices?
I usually just dump them in the pot when making stock :)
I'd love a sauce episode.
Oops, you said, "is it worth doing it at home? Absolutely not!" hahaha
Guga: " I don't want to lose any seasoning"
Also Guga, proceeds to season his counter.
Made this for our family last weekend and it turned out super good! We used châteaubriand and lamb and it was absolutely fabulous. Even though there were some items like the duxelle that took a little time, in the end, it was worth it. My son who can be picky asked me when I was going to make it again! Hats off to Guga for creating the template for a deconstructed beef Wellington! UPDATE: We made it a second time with minor tweaks. This time with prime grade filet mignon and homemade bacon. It was an absolute hit!
Add a small drained can of sweet corn to the spinach.
For the mushroom sauce, toast the flour in a different pan until it turns light beige, then add to the sauce.
Saludos! :)
Great idea!! That system works well with a lot of food. Stuffed cabbage, Rueben sandwiches, Roulade...
Gordon: “This is the most unique beef Wellington I’ve ever seen but does it taste good?”
Joe: “This beef Wellington is a disgrace to all of humanity. It’s no wonder you’re bald.”
Isn't he bald too?
Uncle Roger: "What he doin? What he doin? Ayaaaaaaaa he got first step all wrong already"... I had to...
@@Protoscribe And we thank you XD
gordon: that is not a beef wellington you doughnut... lets get that right...
just kidding guga.. you now we all love you...
Who's Joe?
As a Muslim, I always get off when Guga bring pork to the show.
This is not beef wellington !!!!
"Put them on a steak plate so I don't lose any seasoning"
proceeds to season entire table, studio, house and neighbors car
Legend says that the seasonings that Guga didn’t want to waste is now what the Himalayas is.
Has the name for this video changed, like, three times?
Or is it just me?
When is guga opening his own restaurant
Gordon Ramsey could be furious if he came across this video 🤣
I was wondering: How much electricity does sous vide use up?
I'd try both sauces, but for the creamed spinach, I'd definitely cut it up first. even when shrunken from cooking, I just don't like this long-ass strands of spinach...texturally-speaking. Might roll 'em up and slice 'em chiffonade, then cook them down. Should cook faster that way, too.
There is no point in eating that spinach coz it has whipping cream and cheese with it.Making a food taste better doesn't make it healthy
Guga gotta chill with all that extra butter and cream etc 😂
3:26 I'm so confused
You should dry age some meat in cannabis
and we're just gunna ignore "can you make puff pastry at home? yes... is it worth it? Absolutely not..." 3:24
I think most people say it's better just to buy premade. Some things, like ketchup, aren't all that much better or cheaper if you make them at home... and it ends up being a waste of time and money. Like the ingredients cost more than the ketchup, and it takes hours. And doesn't taste better.
Idea for you, sous vide with the juices from the mushroom dish inside the bag. A little dash of Worcester Sauce and done rosemary sprigs. Trust me, it won't disappoint
I'll be honest. I loooove spinach, and this looks really really good. But if you REAAAALLY wanna convince people that don't like it that they are going to love it, you should have Angel recommending it.
Hey Guga, how about you show us your version of the Brazilian "Costela"? I know Picanha is your favourite Brazilian cut, but "Costela" is the most loved (and consumed) piece in certain parts of Brazil, such as Rio Grande do Sul, and I think the rest of the world deserves to see how great a cheap cut can turn out to be. Cheers!
Guga, you should try Jess Pryles Hard Core Carnivore Black activated charcoal powder seasoning for sous vide steak ! 😎😎😎... its pure eatable charcoal coconut powder with spices! its BLACK RUB 🖤
They say never give up:) (chapter 10)
List of ideas:
1.) Use pomegranate molasses "narsharab"
2.) Hanwoo VS Waguy Beef experiment
PS dont get me wrong i get that hanwoo is hard to get but lets say for 4 000 000 subscribers? That would be sth special to see.
thanx
Experiment idea for Sous Vide. Seasoning... Does it make a difference if you season the beef prior to freezing vs seasoning just before putting it into the water bath. Being out in the country, when I buy meats I buy in bulk, cut it myself (so I get that nice 1 1/2 to 2 inch cut). With a small household, freezing is needed for this - and I freeze right into the vacuum bag (same as for sous vide) and I season it prior to freezing. This way I can put it right into the sous vide without having to cut it open, season and then re-seal... but am wondering if doing it right before the water bath is any better? (BTW - THANK YOU Guga - I had never heard of Sous Vide prior to seeing your channel, and now I can't think of what it would be like without it)
I'd love to see a broth made sous vide. Also, this is a source of some nice compound butter ideas.
Last week, I made a traditional bone broth with bone marrow. I defatted the broth and blended the veggie infused bone marrow fat into a butter, and it smells amazing.
Also, by the next Wellington, I'd like to see Guga branch out in the pate. As a man who loves the meat, why the fungi?
Sweated diced onion, blended chicken liver (edit that out, it looks like chunky pepto bismol), parsley, tarragon, and a sweet wine cooked into a paste.
Recently Mamao stayed at the resort i manage here in key west! I didn't get to tell him before he left, but next time ya'll stay for free. Guga, Angel, Mamao bring the kids back I hope ya'll had a good time, But let me hook you up VIP style next time. DM me if your interested.
For me too?😂😂
@@jimcalvinangladadavis1381 maybe guga fans get a discount lol
@@aarn331 haha, thanks, I live in Brazil, so I can’t go😔
Toothpaste dry age.
You could make money from this idea! Just imagine all the people with different tastes? They have the chance to add, or take away whatever they choose. Just think of being asked if you would like to mix things up a bit, before you order? Great, GREAT, idea! 😋😋😋👍🏾
I dont know why, but I was expecting a beef wellington sandwich...😂😂
Experiment Idea: Dried Cheese Dust Covered Steak
You did a steak covered in steak experiment, and you've done cheese related experiments. How about trying Cheese Crisps (Theres a brand called Whisp) and crumble them up? Will that make the steak better and give it a good crust?
(4:09) If Angel likes the creamed spinach, you will have me convinced.
(6:21) Angel is not present, so your argument lacks support.
Looks great, although I disagree w/ your mushroom cooking technique. Look up the Julia Child method. Also, save the bacon for garnish - adding it while cooking the sauce will remove any crisp you had.
hey GUGA where can we get the stainless grill with the handle at the 4:58 timestamp? PLEASE. PLEASE. PLEASE?
Would love to see an Arby wagyu burger vs Guga wagyu burger sometime.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
The quality is noticibly higher on this vid. Been watching your channel for YEARS and it's awesome to see your confidence in front of the camera has gotten better.
Watch some old vids and then come back to this one. Seriously, A+ bois
I would like to see you compare three different Meats and give us your opinion first one is elk steaks versus wagyu steaks and also crane steaks because I heard they are like a prime rib in the sky😁😁😁😁😁😁😁😁😁😁😁😁😁😁
dude that looks tasty but that is NOT BEEF WELLINGTON...not even close!
Use a Jaccard on an Eye Round, then Sous Vide them in Bone Marrow, Duck Fat, & Wagyu Beef Tallow.
Pastry will always be better homemade. Always.
Why didn’t you cut the pastry to put the rest in it?
The spinach look awesome, but would Angel eat it? :)
An interesting video would be making a steak with compound butter of mushroom duxelle, or dehydrate the mushroom duxelle and make it into a powder to season the steak🤷♂️
I love your videos Guga - but that isn't Beef Wellington. Not even if I squint very hard while looking at it, lol.
Looks tasty tho.
So I recently made a saffron savory French toast with butter garlic comfie a homemade chimichurri sauce with a delicious slices sirloin steak tips sandwich... I would love to your see take on this dish
Guga I so enjoy the reactions of your relatives when you cook your masterpieces I only wish my reactions would be like theirs, I say this because about 2 1/2 years ago I lost my sense of smell and taste and let me tell you it really SUCKS I can only remember what a delicious ribeye steak or even a hamburger or hot dog taste like, I guess I like to tourture myself by watching, anyway I really enjoy your programs keep it up
Thank you raid shadow legends for lining my pockets. Lets annoy my viewers with this cancer of a company.
After all intro and description about the spinach I expected Angel to taste it man. Did you serve him? What's his reaction? I want to watch,
Like the new channel. Would love to see Umai vs your dry age cabinet. Also would like to see how much loss you get from different days aging.
From Cebu Philippines
please just make some only sidedish videos
Please do!!!
I think there was a missed opportunity here.: Beef Wellington Sandwich!
i think ur almost obliged to explain the differences in ur meal versus a beef wellington. yes ur shrooms are porbally nice. but why do u normally make a douxelle?
I make my mushrooms the same way, however I use beef consommé instead of chicken broth. Better richer flavor.
"use a steak plate, so I don't lose anything"...Then, proceeds to sprinkle salt/etc all over the countertop...
Guga: It's beef Wellington but better
Gordon Ramsay: Hold my beef
Netflix: Are you still watching?
Someone's son: 2:06
AC/DC was made for your channel 💕💕💕 I see Angel is not here for that “green $h!t” 😂😂
This would only work deconstructed though, as it would be WAY too wet to cook the puff pastry crunchy
At 4:58, you're using a seriously interesting grilling rack with a handle. What is it called and do you have a sourcing link to it? Thanks!
Boy I didn’t know it until now but I live in absolute fear of anything thickening up on me real quick!
Guga “if you don’t like spinach look at this” proceeds to do 1200 calories meal
At 4:58, you're using what looks like a very nice stainless steel grilling "rack". Do you have a sourcing link for it?
We aren’t 4 years old, nobody hates spinach. No need to repeat yourself like 20 times.
As a baker I can confirm that making puff pastry at home with no machinery is not worth it at all. Just come to your local bakery and buy some.
Try putting a bit of grated nutmeg in the creamy spinach, Guga. You will not regret it😊😃
Add feta cheese and some spinach in the puff pastry and watch the magic happen
After this one guga, you are leaving the friend zone
I made this per Guga's recipe. It was delicious and I recommend it. It does not have the formal presentation of Beef Wellington so I see it as a less formal complement not a replacement.
Can you please wet age a steak? I still don't know what it is exactly, but I'm waiting for my man Guga to show me why it's good or not worth it
always when girl stares at my croths and see nothing when im wearing jeans im like it doesn't look that great rightnow but watchs this... then i open up my zipper
So i find mushrooms to be the most disgusting food I've ever eaten but I did as guga suggested and tried the creamy mushrooms he shows in this video and....I'm sorry guga I usually love the food you make when i get to make it myself but this somehow made the mushrooms even more disgusting
He posted this 4 hours ago. You said you made it his way 4 hours ago. Doesn't make sense.
Guga sous vide a large flat iron steak vs filet vs Ribeye! The Flat Iron is KING!
Never tasted beef wellington but that looks much tastier then original wellington method.
Video Number 68 of asking Guga to dry age a cheap steak in wagyu fat tallow
I kind of thought you were going to use the pieces of puff pastry to make a beef wellington sandwich
First time I've seen where Guga says throw in a little bit of butter and it's actually a little bit instead of half a pound lol
i am disappointed because you still didnt make the wagyu eyeround beef wellington
Great video as always, but why do half of these videos seem like they don't have an intro and start while Guga is mid sentence?
Ok, this 1 annoys me, ... why try & act like it's good?!?...
Guga can you dry age steak with GUAVA JELLY?
Love the Chanel fan for a long time but hate that every single video is exactly the same even down to the words😂😂